Indulge in the timeless comfort of Amish Baked Custard, a classic dessert steeped in tradition and simple goodness. This cherished recipe brings together humble ingredients like sweetened condensed milk, eggs, and vanilla extract, transforming them into a creamy delicacy that’s both satisfying and nostalgic. With roots in Amish kitchens known for their emphasis on wholesome, hearty fare, this custard embodies a heritage of homemade goodness and the warmth of home cooking.
Prepared with care and attention to detail, this custard is a testament to the Amish dedication to quality and taste. The process begins by delicately combining sweetened condensed milk with hot water, creating a velvety base that promises rich flavor and creamy texture. As eggs are beaten to fluffy perfection and gently folded into the milk mixture, each step reflects the craftsmanship and love poured into every homemade dish. Baked to perfection in a water bath, the custard emerges from the oven with a golden hue and a tantalizing aroma, ready to enchant taste buds and evoke memories of gatherings around the family table.
Whether served warm or chilled, each spoonful of Amish Baked Custard offers a taste of tradition and a moment of pure comfort. Topped with a sprinkle of nutmeg, this dessert invites you to savor the simple joys of life and the pleasure of sharing homemade treats with loved ones. With its timeless appeal and soul-satisfying flavor, Amish Baked Custard is more than just a recipe – it’s a slice of Americana that brings people together, one delicious bite at a time.
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 4 cups hot water
- 6 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Nutmeg for garnish
Preparation:
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Meanwhile, get a large glass or metal bowl ready.
- Combine Condensed Milk and Hot Water: In the prepared bowl, mix together the sweetened condensed milk and hot water until well combined. This forms the base of your custard mixture.
- Beat Eggs: In a separate bowl, crack open the eggs. Beat them until they are light in color and fluffy in texture.
- Temper Eggs: To prevent the eggs from curdling when added to the hot milk mixture, gradually add a small amount of the hot milk mixture into the beaten eggs while continuously whisking. This process is called tempering. Once the eggs are tempered, combine them fully with the remaining hot milk mixture.
- Add Flavorings: Stir in the vanilla extract and salt into the custard mixture. These ingredients enhance the flavor of the custard.
- Prepare Baking Dish: Pour the custard mixture into individual ramekins or a 2-quart baking dish. Place the filled ramekins or baking dish on a larger baking pan with high sides. This will create a water bath during baking, which helps ensure gentle, even cooking of the custard.
- Bake: Carefully place the baking pan with the custard-filled ramekins or dish into the preheated oven. Pour hot water into the larger baking pan, filling it to about half an inch. This water bath method helps prevent the custard from overheating. Bake for about 1 hour, or until a knife inserted in the center comes out clean. If using a larger baking dish, extend the baking time to 1 hour and 40 minutes.
- Cool: Once baked, remove the custard from the oven and allow it to cool for about 1 hour at room temperature.
- Serve: After cooling, sprinkle the tops of the custards with a light dusting of nutmeg for garnish. Serve the custard warm, or refrigerate it to serve chilled. Enjoy your homemade Amish Baked Custard!
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